Determination of 10 Heterocyclic Aromatic Amines in Roast Meat by HPLC

Wei Wei Wang; Yang Wen; Fei Zhao

doi:10.4028/www.scientific.net/AMR.807-809.369

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HomeAdvanced Materials ResearchAdvanced Materials Research Vols. 807-809Determination of 10 Heterocyclic Aromatic Amines...

Determination of 10 Heterocyclic Aromatic Amines in Roast Meat by HPLC

Abstract:

HAAs content was investigated in five meat products (including roasted chicken, mutton, beef, pork, fish) using solid-phase extraction-high performance liquid chromatography ( SPE-HPLC). The linear range was between 0.05 ~ 16.0μg ·mL^-1, the detection limits (S/N=3) were in the range of 0.13 ~ 0.42ng·g^-1, and the recoveries were in the range of 63.08 ~ 105.03%, while RSD was from 1.96 ~ 8.77%.

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Periodical:

Advanced Materials Research (Volumes 807-809)

Pages:

369-372

DOI:

https://doi.org/10.4028/www.scientific.net/AMR.807-809.369

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Online since:

September 2013

Authors:

Wei Wei Wang, Yang Wen, Fei Zhao

Keywords:

Heterocyclic Aromatic Amines (HAAs), High Performance Liquid Chromatography (HPLC), Roast Meat Products, Solid-Phase Extraction (SPE)

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